Pork & Mushroom Ragout with Carrots
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Cook time: 
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Serves: 4
Slow-cooked & stew-like, this pork & mushroom ragout with carrots & mashed potates has the warmth & body of winter comfort food with a touch of class.
  • 1 pound boneless pork chops, trimmed of fat
  • ¼ cup all purpose flour
  • 2 tablespoons canola oil
  • 8 ounces sliced mushrooms
  • 4 ounces fennel bulb or onion, thinly sliced
  • 3 medium garlic cloves, minced
  • 1 cup dry red wine
  • ½ cup water
  • ¼ cup no salt added tomato paste
  • 2 tablespoons lemon juice
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups of carrot chunks (my add)
  • 2 teaspoons dried oregano (my add)
  • 2 tablespoons chopped fresh Italian parsley
  1. Coat both sides of the pork chops in flour. Heat oil in a large skillet over medium-high heat and brown the pork 3 minutes on each side.
  2. Top with the remaining ingredients, except parsley. Cover and cook over medium-low heat for 1 hour and 15 minutes or until very tender. Top with parsley. Serve over brown rice, no-yolk egg noodles, or mashed potatoes.
My pictures show bone-in pork chops, since that was what I had and (efficiently) I decided not to bone them (though I did trim them well).
Recipe by Art of Natural Living at https://artofnaturalliving.com/pork-mushroom-ragout-carrots/